Why It Works
- Drying the steak well (either with an overnight air-dry in the fridge or with paper towels) enhances browning.
- Tossing the cabbage with the hot mushrooms warms it through, wilting it just enough.
- An easy sour cream–and–chive sauce acts as both dressing and dip.
The broiler is a powerful kitchen tool, one that can whip up delicious dinners quickly and easily, such as this warm mushroom and cabbage salad with sliced strip steak. It all comes together in a single skillet (well, except for the easy sour cream–and–chive sauce that goes with it), making what would normally be a more involved and messy dish into one that takes almost no time or effort at all.
- 1/4 cup sour cream (60g)
- 1 tablespoon (15ml) fresh juice from 1 lemon
- 2 tablespoons finely minced chives
- 1 pound (450g) mixed mushrooms, such as cremini, shiitake, or oyster, sliced 1/4 inch thick
- 1 tablespoon (15ml) extra-virgin olive oil
- Kosher or sea salt and freshly ground black pepper
- One 12-ounce New York strip steak, about 1 1/2 to 2 inches thick (see note)
- 2 cups (4 ounces; 115g) shredded green or red (or a mixture) cabbage
Preheat broiler and set oven rack in highest position (closest to broiler element). In a small bowl, mix together the sour cream, lemon juice and chives. Set aside.
In a 12-inch cast iron skillet, toss mushrooms with olive oil until evenly coated. Season with salt. Broil, stirring occasionally, until they've released some of their juices and are beginning to dry, about 7 minutes.
Dry steak very well with paper towels. Season all over with salt. Push mushrooms to the sides of the pan and set steak in the clearing. Broil, without turning, until top side is browned and steak registers 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 8 minutes (time will vary depending on your broiler heat and the size of your steak).
Remove steak from the skillet, season with black pepper, and let rest for a few minutes.
Toss cabbage with mushrooms; it should just slightly wilt from the heat but still retain some crunch. Season with salt, if necessary.
Transfer mushrooms and cabbage to a platter. Slice steak and set on top. Serve with a dollop of the chive sour cream.
If you have the time, you can season the steak all over with salt the night before and set it in the fridge on a wire rack set in a rimmed baking sheet to dry-brine and air-dry overnight (do not season the steak again before cooking if you do this); if not, simply proceed with the recipe as written.